2019-11-01 Southern Living

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. kosher salt

ADDITIONAL INGREDIENTS
3 Tbsp. unsalted butter, cut
into small pieces

1 large egg

1. Prepare the crust: Pulse first 5
   ingredients in a food processor until
   mixture resembles coarse meal, 5 to
   6 times. While pulsing, gradually add
   ice-cold water, 1 tablespoon at a time,
   pulsing just until dough begins to come
   together. Divide dough in half; shape
   into 2 flat disks. Wrap each in plastic
   wrap; chill 2 hours or up to 2 days.


2. Prepare the filling: Preheat oven to
   375°F. Toss together apples, granulated
   sugar, and 2 tablespoons of the flour in
   a bowl until well coated. Divide apples
   between 2 large parchment paper-lined
   rimmed baking sheets. Bake until just
   tender, about 30 minutes, rotating
   baking sheets between top and bottom
   racks halfway through baking time.
   Cool 30 minutes. Transfer to a bowl.
   Fold in brown sugar, cinnamon, nutmeg,
   salt, and remaining 2 tablespoons flour
   until combined. Chill 1 hour.


3. Assemble pie: Unwrap 1 dough disk.
   Roll out on a lightly floured surface
   into a 1/4- to 1/8-inch thickness. Fit into
   a lightly greased (with cooking spray)
   9-inch deep-dish pie plate. Repeat
   rolling procedure with remaining disk.
   Cut 6 (1 1/4-inch-wide) strips, and set
   aside. Cut 3 (3/4-inch-wide) strips from
   remaining dough. Braid thinner strips.


4. Spoon filling into prepared pie plate,
   smoothing to form an even surface; dot
   with butter. Arrange 1 1/4-inch-wide
   dough strips and the braid in a lattice
   design over filling. Trim excess dough
   from edges; fold dough under to create
   a clean edge. Chill pie 30 minutes.


5. Preheat oven to 375°F. Whisk
   together egg and 1 tablespoon water
   until well blended. Brush entire pie
   with egg wash. Bake on lowest oven
   rack until crust is golden and filling is
   bubbly, 1 hour to 1 hour and 20 minutes,
   shielding pie with aluminum foil after
   50 minutes, if needed. Cool on a wire
   rack 2 hours before serving. å

STEP 1

Arrange 3 dough strips

horizontally on the filled

pie sh ell.

STEP 3

Place the braid on the pie,

and unfold the folded strips

over the top to complete

the lattice.

STEP 2

Fold back every other strip.

Place 1 strip vertically across

the strips. Repeat with

remaining 2 strips, leaving

final edge folded back.

H O W-T O

Add a Braid to

a Lattice

NEW!

NUTS ABOUT FIBER?

NEW CRUNCHY VANILLA

ALMOND IS A GOOD

SOURCE OF IT.